Turkey Pie- Cottage Style

Beth M.

By
@BakinTime

Using the roasted turkey bones, I made a broth, and then chilled it over-night. With leftover turkey, lots of mashed potatoes, and a couple of other veggies, I made this for another meal.
We enjoy the leftovers from turkey, and my husband would eat it for days if he could. It's a good supper for a cold night, and I hope you'll agree if you try this.


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Serves:

5-6 generous servings or more

Prep:

1 Hr

Cook:

2 Hr 45 Min

Method:

Stove Top

Ingredients

BROTH

1 small
roasted turkey carcass, cut and simmered
6 c
water
1 small
bay leaf
1 tsp
celery seeds
1/2 tsp
poultry seasoning

GRAVY FOR PIE

4 c
prepared turkey broth
1/2 c
wondra flour
1 stick
butter
2 medium
carrots, chopped
1/2 c
frozen peas, if desired
1/2 c
boiled pearl onions, leftover

CONSTRUCT IN LAYERS

4 c
small chunks of turkey, more if desired
4 c
leftover mashed potatoes

Directions Step-By-Step

1
Since I did not measure everything, I just used what I had and placed it all in a deep-dish pie plate,layering first the turkey, then the broth with the carrots, onions and peas.
2
On top of that filling I scooped the cold mashed potatoes, in a ring around the pie filling. I will melt more butter and drizzle it over the potatoes just before placing it in the oven.
3
Preheat the oven to 350 degrees, and bake uncovered for about 45 minutes until bubbly and the top is slightly browned. There was extra gravy, and if necessary reheat it and serve along side or save it for another meal.

About this Recipe

Main Ingredient: Turkey
Regional Style: American